by Sarah De Heer in Holidays, How-to, May 26th, 2012
by Lauren Miyashiro in Community, May 10th, 2012
Last year, we polled FN Dish readers: Burgers or hot dogs for Memorial Day weekend? While 44 percent said they would be indulging in both, 35 percent said they were all about the burger. To ensure you cook up tender and juicy burgers this upcoming long weekend, we asked the “Magician of Meat” Pat LaFrieda, Jr. to offer up some tips.
5 Things to Avoid Doing to Your Burger
• Never place your burger on a grill that is not preheated. Always make sure your grill is hot enough and ready to cook on before placing the burger down. Too often people turn on the grill and immediately place the meat down to start cooking — and the end result is never pretty. If the grill is preheated to the right temperature, you’ll notice the difference.
Don’t do these four things to your burger
by Sarah De Heer in Events, February 25th, 2012
Food Republic: Congratulations to Ted Allen for winning his second James Beard Award last weekend. The Chopped host talks about his inspiration from competition judges and reveals his favorite food pairings.
Washington Post: Nearing Julia Child’s 100th birthday, we remember how the beloved French Chef revolutionized home cooking, especially for women.
Travel + Leisure: Have a passion for burgers? See if your town made the cut for America’s Best Burger Cities 2012.
Slate: We all know kale is good for you, but how about an all-kale diet?
The Daily Meal: Girl Scout candy bars are real. Flavors include Thin Mint, Caramel and Coconut and Peanut Butter Créme.
by Sarah De Heer in Events, February 24th, 2012
“Burger Bash is where it’s at,” Michael Symon said as we started our interview. It’s arguably the most sought after-ticket at the South Beach Wine and Food Festival, drawing in crowds by the hundreds. Food writers, bloggers and burger enthusiasts travel from far and wide to watch their favorite chefs vie for the title of Best Burger. (And eat them, of course.)
Last year, event sponsors Allen Brothers provided each of the 26 vendors with meat; this year, they increased that number to 32 — that’s right, 32 burgers (see the full list here).
There are three awards to be had for the night: People’s Choice, Judges’ Favorite and the Heinz Best-Dressed Burger Award. While they are all coveted, there is one in particular that each chef has their eye on: The People’s Choice — the award where the guests get to choose their favorite. How do they vote? As you enter the tent, everyone receives one token. Next to each of the chefs’ booths is a box. Once you pick a favorite burger, you drop your token into the box.
Find out who won
by Sarah De Heer in Recipes, June 10th, 2011
So who won Food Network’s 6th Annual South Beach Wine & Food Festival Burger Bash? Well, that depends on the category:
The People’s Choice Award: Michael Symon (B Spot)
The Porky Burger: A pork and bacon burger topped with pulled pork and slaw.
Judges’ Favorite: Brendan B. Connor (Whisk)
Crispy Shallot, Bacon and Swiss Burger: A sirloin patty with melted Swiss cheese, buttermilk-marinated crispy shallots, pecan-wood smoked bacon, tangy horseradish sauce, ripe Florida tomatoes and watercress on a toasted onion bun.
Heinz Best-Dressed Burger Award: Guy Fieri (Guy’s Burger Joint)
Straight‐Up With a Pig Patty: A ground chuck and bacon patty with lettuce, tomato, onion and pickle with a liberal slathering of donkey sauce.
by FN Dish Editor in Recipes, June 6th, 2011
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds — boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that will cook up in 30 minutes or less. So fire up the grill this weekend and make it a family affair.
Main Dish: Bobby’s L.A. Burger (pictured above)
Side Dish: Smokey Corn On the Cob
Dessert: Grilled Banana Splits
Drink: Peach-Ginger Iced Tea (in honor of National Iced Tea Month)
Planning on making one of these dishes? Snap a photo and post it on Food Network’s Facebook wall.
by Tanya Edwards in Events, October 11th, 2010
Move over ketchup, mustard and pickles — your burger is taking a trip to the Southwest and it’s coming back with a makeover. Juicy burgers are grilled to perfection and topped off with a corn salsa mixed with bell peppers, lemon juice and olive oil and a chipotle-spiked mayo that adds an unmistakable sweet and smoky burst of flavor.
Get the recipe: Chipotle Corn Burger
Get more of Food Network’s burger recipes from Grilling Central.
by Sara Levine in View All Posts, May 7th, 2010
- People’s Champ Bobby Flay’s Winning Burger, Photograph by Thomas Censani
This year’s New York City Wine and Food Festival’s burger battle was a massive face-off featuring over 20 chefs in an old warehouse in Brooklyn, with Bobby Flay’s nacho-style burger taking the people’s choice award. (If you’re inspired, browse our collection of Bobby’s best burger recipes.)
by Sara Levine in View All Posts, April 7th, 2010
Jose Garces has a big Iron Chef America battle coming up Sunday night, but he’s already a winner in my book. Our newest Iron Chef hails from Philadelphia—a city I love dearly (I went to college there). Garces opened his first restaurant, Amada, in Old City just a few months before I graduated, but it quickly became one of my favorite spots. His mini-empire has proliferated since, with restaurants all over Philly and one in Chicago.
Just a couple of months ago, he opened up a new gourmet market/cafe called Garces Trading Company, and he’s got more ventures in the works. You may have seen him this week on Nightline, talking about Cinco de Mayo and his Latin roots. With all this plus his Next Iron Chef win last fall, I’d say Garces has experienced a pretty successful five years.
On a recent trip back to Philly, I was psyched to lunch at one of his latest ventures, Village Whiskey. While all of Garces’s other restaurants are Latin-inspired (Amada does tapas, Distrito is Mexican, Chifa has Peruvian influences…), Village Whiskey is unapologetically American. Think burgers. Pulled pork sandwiches. Lobster rolls. Chicken-fried steak.
Inside, the narrow space has a speakeasy feel, with white-tiled walls, dark leather banquettes and wooden fans spinning overhead. Obviously, there’s a long list of bourbon and Scotch. But we came for the food. Specifically, for the burger—the Philadelphia Inquirer has called it the city’s best.
by FN Dish Editor in View All Posts, June 29th, 2009
- Competitor Michael Cohen's Northern Italian Trattoria Burger
Any food-lover knows that burgers are all the rage these days, showing up on menus everywhere from dives to fancy four-star restaurants. Food Network chefs are all about them—Bobby Flay just opened up his fifth Bobby’s Burger Palace, this one in Philadelphia, where fellow Iron Chef Jose Garces also has a terrific burger joint. On Ultimate Recipe Showdown this week, the competitors showed that home cooks can also make some killer burgers.
The burger episode was even more intense thanks to a heated battle-within-a-battle: Father versus Son. Michael Cohen went up against his dad, Harold, the reigning champ of last season’s burger showdown.
The eight burgers presented were diverse in their toppings and flavors, and the judges pronounced many of them excellent. Today Katherine Alford, Vice President of Food Network Test Kitchen and URS judge, shares her expert insight on how to achieve burger perfection at home.
FN Dish: Many of the burgers in this competition had a lot going on, from salsas to dressings to herb butter to grilled lettuce. For you, what are the key components of a great burger?
Katherine Alford: For a classic, it’s all about perfectly cooked, juicy, full-flavored quality meat. You need a bun that contrasts with the meat’s texture but doesn’t get in the way and holds up to a mess of personalized toppings.
Submissions are now closed! Three winners will be chosen by our Food Network limerick experts this week and notified by email. Check back on The FN Dish to see the winning limericks later in the week.
We’re giving away THREE autographed copies of Bobby Flay’s new book, Burgers, Fries & Shakes. To WIN, create an original limerick with the subject either about Bobby Flay or burgers.
What is a limerick, you ask? A limerick is a five-line poem with an AABBA rhyming pattern. Here’s an example to get your juices flowing:
There once was a cow named “Fate”
The laziest in all of upstate.
She only ate grass
And passed lots of gas.
Now, she lays on my plate
(By entering a comment, you agree to these contest rules).